Milk Powder Formulations with Varying Casein to Whey Ratios and Calcium Addition: Physico-Chemical and Structural Properties and the Effect of Low-Frequency Ultrasound

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Bibliografski detalji
Izdano u:	Foods vol. 14, no. 4 (2025), p. 685
Glavni autor:	Zhao, Yuanyuan
Daljnji autori:	Truong, Tuyen, Chandrapala, Jayani
Izdano:	MDPI AG
Teme:	Australia Switzerland Particle size Whey Calcium Casein Ultrasonic processing Dairy industry Water Bulk density Crystallization Moisture absorption Glass transition temperature Moisture content Dietary minerals Proteins Chloride Lactose Structural integrity Baby foods Transition temperatures Temperature Ultrasound Physiochemistry Milk Protein structure Ultrasonic imaging Carbohydrates
Online pristup:	Citation/Abstract Full Text + Graphics Full Text - PDF
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